Place the dates and orange juice in a saucepan and bring to the boil.
Remove from the heat and allow to cool.
Turn into a bowl and add the remaining ingredients.
Mix well, cover and leave in the fridge overnight.
Place in three lightly greased 1pt/550ml pudding basins.
Cover with pleated greaseproof paper and foil and tie securely.
Steam each pudding for 3.5-4 hours, checking the water level regularly.
Allow to cool.
When cold, wrap with fresh greaseproof paper and foil.
Store in the fridge for up to 4 weeks.